Gluten Free, Dairy Free Low Carb.

 

Ingredients:

  • 3 spring onions, thinly sliced, onion greens included
  • 2 cloves garlic, crushed and minced
  • 1-2 birds eye chillis, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 2cm piece ginger, finely chopped
  • Bunch fresh coriander (include root as long as they’re clean!)
  • 500g turkey mince
  • 1-2 heaped tbsp Thai green curry paste, according to how spicy you like it. (I like Mae Ploy – no additives)
  • 1 tbsp fish sauce
  • 1 tsp Natvia, coconut sugar, honey or preferred natural sweetener of choice
  • 1 egg, lightly beaten
  • ⅓ cup psyllium husks
  • *Satay Sauce to serve (see recipe below)

*Plus Macadamia, Coconut or other good quality oil for cooking

 

METHOD

  • Using a small food processor or large knife, chop together the first 6 ingredients
  • Add to a large bowl and using your hands, mix in the turkey, curry paste, fish sauce, sweetener, egg and psyllium husks until the mixture is well combined.
  • Use your hands to form balls (your choice as to how big). Place them on a baking sheet.
  • Heat oil in a large frying pan on a medium-high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the balls in the pan. Let cook for about 5 minutes, then shake the pan every couple of minutes to ensure they are browned evenly
  • Once the first batch is done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a warm oven.
  • Serve with the satay sauce and side salad
  • Enjoy!!

 

Yield: Serves 4-6.

 

*Satay Sauce

C/O Official Thermomix Recipe Community (http://www.recipecommunity.com.au/)

 INGREDIENTS:

  • 1/2 red onion (Spanish)
  • 1 tbsp coriander, fresh
  • 1.5 tbsp coconut oil
  • 1 tsp ground cumin
  • 2 cloves garlic, peeled
  • 3 tbsp Natural crunchy peanut butter (no added sugar)
  • 1 small red chillies, unseeded
  • juice of half lime
  • 2 tbsp Natvia or coconut sugar
  • 3 tbsp Shredded coconut
  • 1 tsp soy sauce or tamari (optional)
  • 1-2 cups water

 

METHOD:

  • Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
  • Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
  • Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste). Gradually add the water, about 1/2 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2
  • Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.

 

*If you don’t have a Thermomix (or ‘Thermofake’ like I do), no worries!  Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft.  Turn off heat.  Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.

Thai Turkey balls with satay sauce